Recipe of the Week


Pumpkin Roll

Pumpkin Roll

Ingredients:

  • 3 eggs
  • 1 cup white sugar
  • 2/3 cup canned pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup chopped walnuts
  • 6 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla extract

  • Directions:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a mixing bowl, beat eggs on high for 5 minutes.
  • Gradually beat in white sugar until thick and lemon-colored.
  • Add pumpkin and lemon juice.
  • In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
  • Grease a 15x10x1 inch baking pan; line with waxed paper.
  • Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
  • Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
  • Immediately turn out onto a linen towel dusted with confectioners' sugar.
  • Peel off paper and roll cake up in the towel, starting with the short end. Cool.
  • Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
  • Carefully unroll the cake.
  • Spread filling over cake to within 1 inch of edges.
  • Roll up again.
  • Cover and chill until serving.
  • Dust with additional confectioners' sugar, if desired.